Place 1 1/2 pounds of tomatillos into a bowl and cover in warm water. Allow to sit for 6 minutes. Peel the skin up from the bottom towards the stem. Give a slight twist and remove

Rinse the tomatillos under cold water to remove the sticky film that is left when you remove the outer skin. Cut the top off of the tomatillos and discard. Quarter them and then cut into smaller even chunks. Repeat until they are all cut up and set aside

Sprinkle 2 1/2 pounds of pork stew meat with 1 teaspoon each of kosher salt and ground black pepper. Heat 2 tablespoons of olive oil in the Instant Pot. Brown the pork in batches for 2-3 minutes per side. Remove and set aside

Cut the stem off of 1 jalapeno and slice in half lengthwise. Use a spoon to scrape out the ribs and seeds and dice. Peel 1 onion and 4 garlic cloves and dice as well. Add the onions, garlic and pepper to the pot and saute around 6-8 minutes

Add in 1 tablespoon of cumin, 1 tablespoon of paprika, 1 tablespoon of chili powder, 1 teaspoon each of kosher salt and ground black pepper and 1/2 teaspoon of cayenne powder. Mix together and cook another 2-3 minutes

Add the pork back in along with the tomatillos and mix to combine. Add in 1 cup of chicken stock and 1 tablespoon of fresh chopped cilantro. Mix together. Cover and slow cook on high for 3 hours or low for 6 hours. Once the stew is done melt 2 tablespoons of butter in a pot and whisk in 1/4 cup of flour and cook until lightly brown. Whisk this into the stew and allow to thicken slightly

For the relish

Remove the stems from 2 tomatoes and discard. Dice the tomatoes. Add them to a bowl and squeeze in 1 half of the lime to start (you can always add more). Sprinkle with the salt and pepper and a little chopped cilantro. Mix together and refrigerate for at least 30 minutes